South Korean prosecutors are seeking a one‑year prison sentence and a 20 million won fine for the owner of a Michelin‑starred restaurant that served ants as a dessert garnish.
The insects used were not on the list of approved edible species under South Korean law, which currently allows only grasshoppers, locusts, two‑spotted crickets and a few others. Health authorities also found the ants contained up to 55 times more heavy metals than typical edible insects.
Investigations revealed that 49,000 ants – imported from the US and Thailand – were sprinkled in several dishes over a four‑year period, mostly as a topping for sorbets in a 15‑course menu. The restaurant’s owner said diners could opt for non‑ant alternatives such as fermented vinegar and edible flowers.
Although the owner claimed only 60 % of diners chose the ant garnish, the case has drawn criticism from food safety officials and drew attention to cultural culinary practices. In Australia, Denmark and the UK ants are used as ingredients, but South Korea’s authorities assess risks such as toxicity, nutritional value and hygienic processing before approving any insect as food.
Despite this controversy, the restaurant continues to hold two Michelin stars – a distinction given to establishments offering exceptional cooking and worth a detour. The court is scheduled to deliver its verdict on 2 September.
Ants are a delicacy in several cultures; they appear in Thai and Cambodian cooking and Colombian queen ants are prized as caviar.
